Italian Chickpea Soup with...Italian Chickpea Soup with Parmesan

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Italian Chickpea Soup with Parmesan at home. This recipe serves 6. This main course has 446 calories, 24g of protein, and 9g of fat per serving. For $1.74 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. 697 people found this recipe to be scrumptious and satisfying. It is a good option if you're following a gluten free diet. It can be enjoyed any time, but it is especially good for Winter. It is brought to you by Picky Eater Blog. Head to the store and pick up baby spinach, balsamic vinegar, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is spectacular. Similar recipes include Chickpea Soup Forever, Chickpea-Tomato Soup With Fresh Rosemary, and Kale and Chickpea Soup with Lemon.

Ingredients

Cooking Instructions

1. 01

   Heat the olive oil in a Dutch oven (or a large pot) over medium heat.

2. 02

   Add onion and garlic, and cook for 10 minutes, stirring frequently. Reduce heat, and simmer 20 minutes.

3. 03

   Stir in the water, rosemary, salt, pepper, tomatoes, and drained and rinsed chickpeas, and bring to a boil. Note: If using spinach, add it in here.

4. 04

   Place 2 cups soup in a blender or food processor, and process until smooth.

5. 05

   Pour the pureed soup into a bowl. Repeat procedure with 2 cups soup. (Note: the other alternative here is to use a hand blender – it works a lot more quickly and is a lot less messy!)

6. 06

   If using a blender, return all pureed soup to pan.

7. 07

   Stir in the vinegar, and bring to a boil.

8. 08

   Remove from heat. Spoon 1 1/2 cups soup into each of 6 bowls; sprinkle each serving with 1 tablespoon cheese.